Preparation

For each slice of bread, spread the garlic evenly over the top with a knife. Arrange the olives, artichokes, and sun-dried tomatoes on top of the garlic. Sprinkle evenly with the dried rosemary. Drizzle with the olive oil and sprinkle lightly with sea salt.

3

Bake on an ungreased cookie sheet for about 10-20 minutes, or until the bread and toppings are lightly browned. Be careful not to overcook or the rosemary will become bitter.

About

Do I even need to give you the recipe after a title that long? Although these are quick and easy, they’re always a huge hit! Absolutely divine and seemingly gourmet, this recipe takes less than 20 minutes, start to finish. I’ve left the measurements fairly loose, as it’s sometimes nice to just make one of these (and sometimes nice to make twenty). Please don’t be bashful with your toppings—just pile on the good stuff!